Honey–garlic aïoli

Honey–garlic aïoli

By
From
New Middle Eastern Food
Makes
350 ml
Photographer
Mark Roper

This rich, garlicky mayonnaise is much loved in the south of France. We like to temper the pungency of the raw garlic with a touch of mild honey.

Ingredients

Quantity Ingredient
see method for ingredients

Method

  1. Preheat the oven to 180ºC. Cut 3 whole heads of garlic in half crosswise and drizzle them with 1 tablespoon honey. Wrap them in foil and roast them for about 20 minutes, or until they are very soft. Squeeze out the garlic into a blender and whiz with 2 egg yolks, 1 teaspoon Dijon mustard and 30 ml Champagne vinegar. Combine 150 olive oil with 100 ml vegetable oil then add the oils, drop by drop, until the mixture emulsifies. Loosen with 30 ml extra Champagne vinegar and the juice of 1 lemon, then add the remaining oil and season with salt and pepper.
Tags:
Malouf
Greg
Lucy
Middle
Eastern
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